This bruschetta in fact is a mix of southern Italian and Iranian delight come together in one dish. I love the sweetness of the apricots with Lighvan cheese, and then salt & pepper to balance it; you can not choose wether it is a dessert or not!
Read moreRosewater, Pistachio & Raspberry Brownie | براونی گلاب، پسته و تمشک قرمز
It is almost a one pot recipe. It goes well for many different occasions (Birthdays, pic-nics, Valentine's day, etc.) and you can easily change some of the ingredients depending on your taste. There is also a romantic thing about roses and a magical thing about chocolate, which makes this brownie so special, rich and aromatic...
Read moreAsh Reshteh (Persian Vegan thick soup) | آش رشته
Ash Reshteh, made with herbs, legumes, and noodles is the most popular & famous "thick soup" across all regions of Iran, especially during winter. It is also one of the main dishes of Norooz (Persian new year - starts 20-21st march). It is very similar to the Italian Minestrone.
Read moreAlmond Basil Pesto | پِستو ریحان و بادام
If you can't find the Pinoli, this is the best option to make an easy, yummy pesto.
Read morePersian Jeweled Rice | جواهر پلو
Persian Jeweled rice (Javaher polo), also known as Bride’s rice, or Morasah rice, is a popular dish across all Iran. Traditionally served in large amounts at weddings, festivals, family gatherings, and new year’s celebrations. It usually served on a big round white copper tray by placing the steamed plain persian rice in the center and garnished with fruits, nuts, flowers & saffron.
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